"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"

I worked in a modern Indian restaurant and fell in love with spices. Black pepper and coriander were a base for many things but other spices were accents for specific dishes. I particularly enjoy green and black cardamom with lamb. We made a delicious broth with dried ginger and mustard seeds for bass. Aleppo pepper and fenugreek for halibut. The list is virtually endless.

Green chili/garlic/lime/cilantro is the flavor combo that gets the most use in my kitchen.

It works with ginger and fish sauce or soy for Asian dishes or with cumin and ancho chili powder for Mexican dishes, or with onions, ginger and curry spices/garam masala for Indian dishes or with oregano, fresh orange juice and onions for a Caribbean flavor. I don't think I've actually tried it, but I'm guessing it would work with honey, cinnamon and cumin for a bit of a North African flavor. Then there are the African and Asian variations on this basic combo that involve peanut butter--satays and ground nut stews.

Garlic/lemon juice/olive oil is another favorite. It works with all manner of herbs. And with anchovies. And dijon mustard.